This Vegan Baked Polenta with Roasted Radicchio is a flavorful and satisfying dish that combines creamy polenta with the slight bitterness of roasted radicchio. The polenta is cooked until thick and creamy, then baked to give it a crispy crust. The radicchio is roasted until tender and slightly caramelized. It's a perfect dish for a cozy dinner or a side dish for entertaining. This recipe is vegan, gluten-free, and packed with delicious flavors.
Ingredients
- 1 cup polenta
- 3 cups water
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 small head radicchio, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Directions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, bring the water to a boil. Add the salt and slowly pour in the polenta while whisking continuously.
- Reduce the heat to low and stir in the dried thyme, dried oregano, garlic powder, and onion powder. Cook the polenta for 25-30 minutes, stirring frequently, until thick and creamy.
- Meanwhile, toss the sliced radicchio with olive oil, salt, and pepper. Spread it out on a baking sheet and roast it in the preheated oven for 15 minutes, or until tender and slightly caramelized.
- Remove the polenta from the heat and let it sit for a few minutes to thicken. Then, pour the polenta into a lightly greased baking dish and smooth out the top.
- Place the dish in the preheated oven and bake for 15-20 minutes, or until the polenta is set and the top is slightly golden.
- Once baked, remove the polenta from the oven and let it cool for a few minutes. Then, cut it into squares or desired shapes.
- Serve the baked polenta with the roasted radicchio on top, and drizzle with a little extra olive oil if desired. Enjoy!
